BAKACO’s Pangasius Steak is a premium-cut product developed to meet the needs of international wholesalers and foodservice distributors. Produced from high-quality Vietnamese pangasius, each steak is processed with precision to ensure uniformity and excellent presentation.
The Steak is cut crosswise from the whole fish, including the bone, to create evenly sliced portions. This cut retains the natural structure and firmness of the fish, offering a visually appealing product with optimal texture for a wide range of culinary applications.
Key Features
Premium Raw Material: Sourced from certified aquaculture farms
Uniform Slicing: Consistent thickness and weight for reliable portion control
Firm Texture: Maintains shape well during cooking and processing
Efficient Yield: Optimized cutting process to reduce waste and enhance value
| Feature | Product details |
|---|---|
| Color | Original color of fish. |
| Trimming | Steak cut, Bone in, Skin on |
| Freezing | IQF (Individually Quick Frozen) at -35°C |
| Glazing | 0% - 10% (Tailored to bespoke requests) |
| Size (Net weight) | 80 – 100 | 100 – 200 ; Thickness: 2 – 3 (CM). |
| Packing | Retail pack, Vacuum pack, IWP, Single Pack, Bulk |
Pangasius Steak is ideal for frying, grilling, baking, and braising. Its firm texture and cross-cut presentation make it suitable for both traditional and modern dishes across Asian, European, and other international cuisines. The product is widely used in restaurants, catering services, and retail markets that require consistent portion sizes and appealing presentation.
From bespoke trimming to tailored glazing, our fillets are prepared precisely for your brand’s prestige.
